Steamed Cod with Bok Choy

Flaky Atlantic cod fillets steamed gently with aromatic fresh ginger, tender baby bok choy, and fluffy cauliflower rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Calorie
• Low-Carb
• Low-Sodium
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sugar

Tags

• steam
• healthy
• fresh
• quick
• savory

Ingredients

• 1.25 pound Atlantic cod fillet (cut into 4 portions)
• 1 pound baby bok choy (halved lengthwise)
• 1 package frozen riced cauliflower (12 oz package)
• 1 tablespoon fresh ginger (grated)
• 2 green onions (julienned)
• 1 tablespoon sesame oil
• 1 tablespoon gluten-free low-sodium tamari
• 0.25 teaspoon fine salt

Instructions

1. Microwave the frozen riced cauliflower according to the package instructions until hot, about 4 to 5 minutes, then season with half of the fine salt and set aside warm.
2. Set up a large steamer basket over a pot of simmering water. Arrange the halved baby bok choy around the basket perimeter.
3. Place the cod fillets in the center of the steamer basket, top evenly with the grated fresh ginger, and season with the remaining fine salt.
4. Cover tightly and steam over medium heat for 7 to 9 minutes until the fish turns opaque and flakes easily with a fork.
5. Carefully remove the cod and bok choy to 4 shallow serving bowls over a base of warm cauliflower rice. Drizzle evenly with the sesame oil and gluten-free low-sodium tamari, then finish with the julienned green onions.

Notes

Cod cooks rapidly in steam; check for flakiness at the 7-minute mark to ensure it remains moist and tender.

Nutrition (per serving)

• Calories: 175
• Protein: 27 g
• Carbohydrates: 6 g
• Fat: 4.5 g
• Fiber: 2.8 g
• Sodium: 280 mg
• Saturated Fat: 0.7 g
• Sugar: 2.6 g
• Cholesterol: 55 mg